Colorado Warm Potato Salad

2 pounds B-size red-skinned potatoes
3/4 cup good quality olive oil
2 tablespoons fresh rosemary, chopped fine
2 tablespoons fresh basil, chopped fine
2 tablespoons fresh parsley, chopped fine
2 tablespoons fresh chives, chopped fine
Salt and pepper to taste 

Place potatoes in salted water. Bring to a boil. Once the water comes to a boil, boil potatoes until they are just tender (this could take another 15-20 minutes).

Remove the potatoes from the water and while still warm, slice thin.

Place in a bowl and toss with remaining ingredients then season to taste and serve immediately. Serves 4